Saccharides and saccharide compositions and mixtures

ABSTRACT

Described herein are products comprising a xylose (e.g., D-xylose or L-xylose and another sweetener such as glucose). Exemplary products include cosmetic products, oral care products, therapeutic products, nutraceutical products, diagnostic, beverages, animal food products, and human food products. Methods of making the xylose containing products from biomass is provided.

RELATED APPLICATIONS

This application claims the benefit of and priority to U.S. Ser. No.14/554,887, filed Nov. 26, 2014, which claims the benefit of U.S.Provisional Application No. 62/052,913, filed Sep. 19, 2014; and U.S.Provisional Application 62/055,349, filed Sep. 25, 2014, all of whichare incorporated herein by reference in their entirety.

FIELD OF THE INVENTION

The present invention relates generally to compositions includingsaccharides and mixtures of saccharides and related compounds. Thepresent invention further generally relates to methods for producing thecompositions described herein. The present invention also providesmethods for using such compositions, e.g., as health care products, oras a sweetener in a product such as a beverage sweetener or syrup.

BACKGROUND OF THE INVENTION

Xylose is a natural sugar that is found (in polymeric form) in somewoody materials such as straw, birch trees, pecan shells, cottonseedhulls, and corncobs. Xylose tastes sweet, and can inhibit the absorptionof other sugars in the body. On the glycemic index, which measures therate of the absorption of sugar by the body, sugar is a 100 while xyloseis only a 7. Moreover, xylose does not contribute to tooth decay. Xyloseis safe for use in foods and has additional desirable propertiesincluding beneficial antibacterial and antifungal activity. However,xylose can be expensive to produce, making it more difficult toincorporate into products such as food and beverage products. Artificialsweeteners and genetically modified foods can destroy the body's floraand can encourage the wrong type of bacterial overgrowth, resulting inincorrect physiological responses in the human body, such as in your GItract, which can lead to glucose intolerance (Nature 514, 191-186,October 2014).

SUMMARY OF THE INVENTION

Applicant has discovered that health benefits are increased and areassociated with the proper use of compositions of sugars and/orsweeteners and related compounds. Health benefits are improved byconsideration of the physiology of the use of sugars and sweetenersand/or related compounds, e.g., sugar alcohols. Applicant has furtherdiscovered that, for example, both corn and cane sugars have beenmanufactured as only 6-carbon products or disaccharides of 6-carbonsugars even though the corn and sugar cane plants themselves carry both6-carbon sugars and 5-carbon sugars (in polymeric form). It is a concernof the applicant that the benefit of using both 5- and 6-carbon sugarsin the proper ratio increases good health and nutritional well-being.

While it is generally understood that the consumption of unprocessed orlightly processed foods, such as whole, raw, unpeeled fruits andvegetables, is associated with substantial health benefits, such as areduction in cardiovascular disease, lowering of blood pressure,improved brain activity, reduction in incidence of cancer, improvedintestinal health and improved vision, it is generally poorly understoodas why this is the case. Applicant believes that such benefits, at leastin part, are associated with the fact that such whole foods have a morebalanced and natural carbohydrate content in terms of simple sugars,e.g., glucose, mannose, galactose and xylose and polymeric sugars, e.g.,cellulose and hemicellulose. Processed foods generally enrich foods inunnatural ratios of sugars. Perturbing the natural ratios of sugars orenriching one or more sugars can have significant health consequences,including many that are non-beneficial.

Applicant believes that although only small amounts of hemicellulose isbroken down to simple sugars, e.g., xylose, mannose, galactose andglucose, along the digestive tract, even small amounts of these sugarsnot normally found in processed foods can induce positive healthbenefits. Applicant suggests that the breakdown of hemicellulose is a inthe digestive tract is an example of a natural force action as suchbreakdown naturally stimulates various biological processes in thoseorganisms in the digestive tract that would not be so stimulated if notfor the presence of the described hemicellulose sugars. Such stimulationcan allow for the uptake of more nutrients, such as micronutrients, andproduce health benefits in the body.

Applicant has further discovered cost efficient ways to makecompositions that include small sugars, such as xylose. Described hereinare products and compositions that include xylose. Exemplary productsand compositions include syrups and beverage products comprising xylose.In some embodiments, the compositions include xylose and one of more ofany saccharide, such as a mono-, di-, tri- or oligosaccharide, or anassociated sugar alcohol. The saccharides can be in any stereoisomericform. The saccharides include 3, 4, 5, 6, or more e.g., 7, 8 or more,e.g., 9-16 carbon atoms. Exemplary saccharides include glyceraldehyde,dihydroxyacetone, erythose, ribose, ribulose, arabinose, glucose,fructose, mannose, galactose, corn syrup, high fructose corn syrup,sedoheptulose, sucrose, maltose, lactose, and cellobiose. In someembodiments the composition includes xylose and glucose. In otherembodiments, the compositions include xylose and glucose, along withother saccharides, such as galactose, sucrose, arabinose, mannose,fructose and oligomeric saccharides, such as di-, tri-, tetra-, penta-and hexasaccharides. In particular embodiments, the composition includesgreater than 75 percent by weight glucose plus xylose, e.g., greaterthan 80, 85, 90, or greater than 95 percent by weight glucose plusxylose.

In certain embodiments, the sugar-containing product contains xylose (a5-carbon sugar) and glucose (a 6-carbon sugar) in a ratio that issubstantially similar to the naturally occurring ratio of these sugarsfound in a cellulosic or lignocellulosic biomass from which it isderived.

In certain embodiments, the compositions contain xylose and glucose in aratio that is substantially similar to the naturally occurring ratio ofthese sugars found in a cellulosic or lignocellulosic biomass. Thecomposition can be obtained by degradation of a source biomass or byblending xylose and glucose to a target ratio that is substantiallysimilar to the ratio found in a specific cellulosic or lignocellulosicbiomass.

In certain embodiments, the sugar-containing product contains additionalsugars. In one or more embodiments, the sugar-containing productincludes xylose, glucose and one or more of mannose, galactose,rhamnose, and arabinose in a ratio that is substantially similar to thenaturally occurring ratio of these sugars found in a cellulosic orlignocellulosic biomass from which it is derived. In some instances, thepretreatment method utilized to reduce the recalcitrance of the biomassdegrades less than 5 percent by weight of the hemicellulose in thebiomass, such as less than 4.5, 4.0, 3.5, 3.0, 2.5, 2.0, 1.5, 1.0 orless, e.g., 0.75, 0.5, 0.25 percent or less, e.g., less than 0.1 percentby weight of the hemicellulose is degraded by the pretreatment method.In preferable embodiments, the pretreatment method includes an ionizingradiation, such as x-rays, gamma rays or a beam of electrons. Reducingthe amount of hemicellulose degradation can be important for maintainingthe natural ratios of sugars in the biomass because hemicellulose isrich in monomers including glucose, xylose, mannose, galactose,rhamnose, and arabinose, which can have certain health benefits,especially in their approximately natural ratios, as described herein.

Significant degradation of hemicellulose, especially the xyloseportions, can be detrimental for a number of reasons. First, xylose isan expensive useful sugar and degrading the xylose represents a loss ofa valuable sugar. Another reason it can be detrimental is that when thexylose is degraded, it is often degraded to toxic side products, such asfuran aldehydes, such as 5-hydroxymethylfurfural (HMF), furfural andfurfural alcohol. Organic acid can also be generated, e.g., acetic acid,formic acid and levulinic acid. When these products are generated, theyoften must be removed from desired sugars and products (at greatexpense) because of their toxicity and because they can inhibit thefermentation of saccharified sugars. The preferred pretreatment methodsdescribed herein generate less than 0.5 percent by weight HMF, such asless than 0.25, 0.1 or less, such as less than 0.075, less than 0.05 orless, such as less than 0.01 percent by weight. As a result, thepreferred methods generate a non-hazardous waste stream, that is, onethat is not considered hazardous by the USEPA.

Advantages can include one or more of the following benefits. Lowglycemic index compositions are provided. The deleterious effectsrelated to the overuse of some sugars, such as glucose, sucrose,fructose, corn syrup, corn sugar and high fructose corn syrup (HFCS),can be reduced, even with the addition of relatively small amounts ofxylose. The deleterious effects related to the use or overuse of sugarsubstitutes, such as stevia, aspartame, sucralose, neotame, acesulfamepotassium (Ace-K), saccharin, advantame and cyclamates, can be reduced.The compositions can be useful for those with diabetes and can be usefulfor reducing obesity. The compositions can be blended with sugarsubstitutes and sugar alcohols. Unique mouth-feel products can beproduced with consumer appeal. Synergistically sweet compositions can beprovided with blends of xylose and any compound described herein.Compositions can be provided that have a longer shelf life and that havea lower tendency to be contaminated with microorganisms.Non-crystallizing compositions can be provided. Compositions can beprovided that are useful in cooking and are easier to brown duringcooking The compositions can have oral health benefits, such as thereduction of dental caries and gingivitis. The compositions can beuseful in fighting cancer. The compositions can be useful in balancinggut bacteria, which can lead to improved health, better digestion,improved memory and mental health. The compositions can reduce risk ofstroke, diabetes, obesity, metabolic disease, cardiovascular disease andhigh blood pressure. The compositions can also improve vision.

In one aspect, the invention features a product comprising xylose andanother material described herein, e.g., another carbohydrate, sugar,sweetener or related compounds;

-   -   a. wherein the product is selected from the group consisting of        a cosmetic product, oral care product, therapeutic product,        nutraceutical product, diagnostic, beverage, animal food        product, and human food product.

In an embodiment, the other material or materials, e.g., carbohydrate,sugar or sweetener is selected from the group consisting ofglyceraldehyde, dihydroxyacetone, erythose, ribose, ribulose, arabinose,glucose, fructose, manose, galactose, corn syrup, high fructose cornsyrup, sedoheptulose, sucrose, maltose, lactose, cellobiose, stevia,aspartame, sucralose, neotame, acesulfame potassium (Ace-K), saccharin,advantame and cyclamates.

In an embodiment, the cosmetic product is lip stick, lip gloss, face andbody preparations, or soaps. In an embodiment, the oral care product isdental floss, toothpaste, shampoo, or mouth rinse.

In an embodiment, the product is a therapeutic product such as aneutraceutical or pharmaceutical product. Exemplary therapeutic productsinclude flu and cold preparations, dietary supplements, surgicalpreparations, procedure preparations, fibers, such as cellulosic andlignocellulosic fibers and fiber supplements, pain relievers, and nasalspray.

In an embodiment, the product is a diagnostic product such as an imagingpreparation, e.g., CT scan imaging preparation.

In an embodiment, the product is a beverage such as tea, flavored water,alcohol (e.g., beer, wine or a spirit), a drink mix such as an alcoholmixer, an energy drink, coffee, a coffee flavored drink, a coffeeproduct, coconut water, soda pop, or a sports drink. In an embodiment,the beverage has a pH of from about 3 to about 9 (e.g., from about 3.5to about 8.5 or from about 4 to about 7.5),In an embodiment, the productis an animal food product, such as dog, cat, canine, or equine food.

In an embodiment, product is a human food product, for example apackaged food product, a candy (e.g., a jelly candy), a dessert orsnack, a condiment, or a frozen treat. Exemplary packaged food productsinclude baby food desserts and snacks such as, seasonings, sauces,cheese, vegetables, nuts and nut mixes, cookies, pastries, fruitflavored snacks, pancakes, waffles, hot cocoa mix, donuts, noodles suchas egg noodles, chips, potato chips, tortilla chips, corn chips, ricecakes, oatmeals, cereals, rice mixtures, cake mixes, chili, meats, e.g.,deli meats, pasta, meals ready to eat, sports bars, and energy bars. Inan embodiment, the food product is a frozen treat. Exemplary frozentreats include ice cream, ice milk, sorbet, sherbet, and frozen pops. Inan embodiment the product is a candy. Exemplary candies include gelatincandies, hard and soft candies, chocolate, candy bars, lollypops, andcaramel.

In an embodiment, the food product is a condiment. Exemplary condimentsinclude: seasonings, sauces, mayonnaise, mustard, salad dressings, chipdip, and chip sauces.

In an embodiment, the product includes an additional carbohydrate orsugar (e.g., another sugar). In an embodiment, less than 10 percent byweight of the product (e.g., less than 5 percent, less than 2 percent orless than 1 percent) includes the other sugar, e.g., sweetener (e.g.,glucose or fructose). In an embodiment, less than 10 percent of thecalorie content of the product (e.g., less than 5 percent, less than 2percent or less than 1 percent) is from the other sugar, e.g., sweetener(e.g., glucose or fructose). In an embodiment, the glycemic index of theproduct is less than 50, 40, 30, 15, such as less than 10.

In another aspect, the invention features a product comprising xyloseand glucose, wherein the product is selected from the group consistingof a cosmetic product, oral care product, therapeutic product,neutraceutical product, diagnostic, beverage, animal food product, andhuman food product.

In an embodiment, the cosmetic product is lip stick, lip gloss, face andbody preparations, or soaps. In an embodiment, the oral care product isdental floss, toothpaste, shampoo, or mouth rinse.

In an embodiment, the product is a therapeutic product such as aneutraceutical or pharmaceutical product. Exemplary therapeutic productsinclude flu and cold preparations, dietary supplements, surgicalpreparations, procedure preparations, fibers, such as cellulosic andlignocellulosic fibers and fiber supplements, pain relievers, and nasalspray.

In an embodiment, the product is a diagnostic product such as an imagingpreparation, e.g., CT scan imaging preparation.

In an embodiment, the product is a beverage such as tea, flavored water,alcohol (e.g., beer, wine or a spirit), a drink mix such as an alcoholmixer, an energy drink, coffee, a coffee flavored drink, a coffeeproduct, coconut water, soda pop, or a sports drink. In an embodiment,the beverage has a pH of from about 3 to about 9 (e.g., from about 3.5to about 8.5 or from about 4 to about 7.5).

In an embodiment, the product is an animal food product, such as dog,cat, canine, or equine food.

In an embodiment, product is a human food product, for example apackaged food product, a candy (e.g., a jelly candy), a dessert orsnack, a condiment, or a frozen treat. Exemplary packaged food productsinclude baby food desserts and snacks such as, seasonings, sauces,cheese, vegetables, nuts and nut mixes, cookies, pastries, fruitflavored snacks, pancakes, waffles, hot cocoa mix, donuts, noodles suchas egg noodles, chips, potato chips, tortilla chips, corn chips, ricecakes, oatmeals, cereals, rice mixtures, cake mixes, chili, meats, e.g.,deli meats, pasta, meals ready to eat, sports bars, and energy bars. Inan embodiment, the food product is a frozen treat. Exemplary frozentreats include ice cream, ice milk, sorbet, sherbet, and frozen pops. Inan embodiment the product is a candy. Exemplary candies include gelatincandies, hard and soft candies, chocolate, candy bars, lollypops, andcaramel.

In an embodiment, the food product is a condiment. Exemplary condimentsinclude: seasonings, sauces, mayonnaise, mustard, salad dressings, chipdip, and chip sauces.

In an embodiment, the ratio of xylose/glucose is between about 30/50 andabout 1000/50, e.g., between about 35/50 and about 250/50, between about40/50 and about 100/50 or between about 45/50 and about 95/50. Inpreferred embodiments, the ratio of xylose/glucose is between about40/50 to about 95/50, e.g., between about 45/50 and about 90/50. In anembodiment, the glycemic index of the product is less than 50, 40, 30,15, such as less than 10.

In an embodiment, less than 10 percent by weight of the product includesglucose. In an embodiment, less than 10 percent of the calorie contentof the product is from glucose. In an embodiment, the glycemic index ofthe product is less than 50, 40, 30, 15, such as less than 10.

In another aspect, the invention features a method of making a product,the method comprising,

-   -   saccharifying a cellulosic or lignocellulosic biomass to        liberate a sugar; purifying the liberated sugar; and    -   adding the purified sugars to a product, wherein the product        comprises a cosmetic product, oral care product, therapeutic        product, neutraceutical product, diagnostic, beverage, animal        food product, or human food product.

In an embodiment, the cosmetic product is lip stick, lip gloss, face andbody preparations, or soaps.

In an embodiment, the oral care product is dental floss, toothpaste,shampoo, or mouth rinse.

In an embodiment, the product is a therapeutic product such as aneutraceutical or pharmaceutical product. Exemplary therapeutic productsinclude flu and cold preparations, dietary supplements, surgicalpreparations, procedure preparations, fibers, such as cellulosic andlignocellulosic fibers and fiber supplements, pain relievers, and nasalspray.

In an embodiment, the product is a diagnostic product such as an imagingpreparation, e.g., CT scan imaging preparation.

In an embodiment, the product is a beverage such as tea, flavored water,alcohol (e.g., beer, wine or a spirit), a drink mix such as an alcoholmixer, an energy drink, coffee, a coffee flavored drink, a coffeeproduct, coconut water, soda pop, or a sports drink. In an embodiment,the beverage has a pH of from about 3 to about 9 (e.g., from about 3.5to about 8.5 or from about 4 to about 7.5).

In an embodiment, the product is an animal food product, such as dog,cat, canine, or equine food.

In an embodiment, product is a human food product, for example apackaged food product, a candy (e.g., a jelly candy), a dessert orsnack, a condiment, or a frozen treat. Exemplary packaged food productsinclude baby food desserts and snacks such as, seasonings, sauces,cheese, vegetables, nuts and nut mixes, cookies, pastries, fruitflavored snacks, pancakes, waffles, hot cocoa mix, donuts, noodles suchas egg noodles, chips, potato chips, tortilla chips, corn chips, ricecakes, oatmeals, cereals, rice mixtures, cake mixes, chili, meats, e.g.,deli meats, pasta, meals ready to eat, sports bars, and energy bars. Inan embodiment, the food product is a frozen treat. Exemplary frozentreats include ice cream, ice milk, sorbet, sherbet, and frozen pops. Inan embodiment the product is a candy. Exemplary candies include gelatincandies, hard and soft candies, chocolate, candy bars, lollypops, andcaramel.

In an embodiment, the food product is a condiment. Exemplary condimentsinclude: seasonings, sauces, mayonnaise, mustard, salad dressings, chipdip, and chip sauces.

In an embodiment, the liberated sugar comprises xylose. In anembodiment, the method includes liberating and purifying a plurality ofsugars, wherein the sugars comprise xylose and glucose. In anembodiment, the plurality of sugars is purified as a mixture. In anembodiment, the ratio of xylose/glucose is between about 30/50 and about1000/50, e.g., between about 35/50 and about 250/50, between about 40/50and about 100/50 or between about 45/50 and about 95/50. In preferredembodiments, the ratio of xylose/glucose is between about 40/50 to about95/50, e.g., between about 45/50 and about 90/50.

In an embodiment, the xylose and glucose are co-produced. Co-produced,as used herein means made in the same reaction or obtained from the sameprecursor molecule such as cellulose, and subjected to at least onecommon purification procedure (e.g., filtration). In embodiments acommon purification procedure includes producing a product having atleast 5% by weight of xylose and glucose (e.g., at least 10%, at least15%, at least 20%, at least 30%, at least 40%, at least 50%, at least60%, at least 70% or at least 75%).

In another aspect, the invention features a method of making a product,the method comprising,

-   -   adding a blend of sugars comprising xylose obtained from        saccharifying cellulosic or lignocellulosic biomass to a        product, the product being selected from the group consisting of        a cosmetic product, oral care product, therapeutic product,        neutraceutical product, diagnostic, beverage, animal food        product, and human food product.

In an embodiment, the cosmetic product is lip stick, lip gloss, face andbody preparations, or soaps. In an embodiment, the oral care product isdental floss, toothpaste, shampoo, or mouth rinse.

In an embodiment, the product is a therapeutic product such as aneutraceutical or pharmaceutical product. Exemplary therapeutic productsinclude flu and cold preparations, dietary supplements, surgicalpreparations, procedure preparations, fibers, such as cellulosic andlignocellulosic fibers and fiber supplements, pain relievers, and nasalspray.

In an embodiment, the product is a diagnostic product such as an imagingpreparation, e.g., CT scan imaging preparation.

In an embodiment, the product is a beverage such as tea, flavored water,alcohol (e.g., beer, wine or a spirit), a drink mix such as an alcoholmixer, an energy drink, coffee, a coffee flavored drink, a coffeeproduct, coconut water, soda pop, or a sports drink. In an embodiment,the beverage has a pH of from about 3 to about 9 (e.g., from about 3.5to about 8.5 or from about 4 to about 7.5).

In an embodiment, the product is an animal food product, such as dog,cat, canine, or equine food.

In an embodiment, product is a human food product, for example apackaged food product, a candy (e.g., a jelly candy), a dessert orsnack, a condiment, or a frozen treat. Exemplary packaged food productsinclude baby food desserts and snacks such as, seasonings, sauces,cheese, vegetables, nuts and nut mixes, cookies, pastries, fruitflavored snacks, pancakes, waffles, hot cocoa mix, donuts, noodles suchas egg noodles, chips, potato chips, tortilla chips, corn chips, ricecakes, oatmeals, cereals, rice mixtures, cake mixes, chili, meats, e.g.,deli meats, pasta, meals ready to eat, sports bars, and energy bars. Inan embodiment, the food product is a frozen treat. Exemplary frozentreats include ice cream, ice milk, sorbet, sherbet, and frozen pops. Inan embodiment the product is a candy. Exemplary candies include gelatincandies, hard and soft candies, chocolate, candy bars, lollypops, andcaramel.

In an embodiment, the food product is a condiment. Exemplary condimentsinclude: seasonings, sauces, mayonnaise, mustard, salad dressings, chipdip, and chip sauces.

In an embodiment, the blend of sugars comprises glucose. In anembodiment, the ratio of xylose/glucose is between about 30/50 and about1000/50, e.g., between about 35/50 and about 250/50, between about 40/50and about 100/50 or between about 45/50 and about 95/50. In preferredembodiments, the ratio of xylose/glucose is between about 40/50 to about95/50, e.g., between about 45/50 and about 90/50.

In an embodiment, the product described herein has a glycemic indexrelative to the product that does not include xylose which is lower byat least 5% (e.g., at least 10%, at least 15%, at least 20%, at least30%, at least 40%, or at least 50%).

In an embodiment, the xylose and glucose are co-produced. In embodimentsa common purification procedure includes producing a product having atleast 5% by weight of xylose and glucose (e.g., at least 10%, at least15%, at least 20%, at least 30%, at least 40%, at least 50%, at least60%, at least 70% or at least 75%).

In another aspect, the invention features a method of combining aco-produced mixture of xylose and glucose with a component in a productdescribed herein.

In another aspect, the invention features receiving a co-producedmixture of xylose and glucose from an entity that produces ordistributes co-produced a mixture of xylose and glucose and combiningwith a component to produce a product described herein.

In another aspect, the invention features a food grade or cosmetic gratecomposition of co-produced xylose and glucose.

In one aspect, the disclosure features an aqueous composition comprisingfood grade xylose, wherein the composition can be substantially free ofsolid materials having a diameter of greater than 1000 nm and whereinthe composition can have a color of less than about 100 as measured bythe Platinum-Cobalt method.

In some embodiments, the composition can be substantially free ofethanol. In some embodiments, the composition further comprises glucose.In some embodiments, the composition can have a viscosity of from 5,000to 75,000 at a concentration of 60 percent by weight at a temperature of20 degrees Celsius. In some embodiments, the composition can be a syrup.In some embodiments, the composition can have a glycemic index of lessthan or equal to than 30. In some embodiments, the xylose can have aconcentration of from 30 to 55 percent by weight. In some embodiments,the glucose can have a concentration of from 35 to 50 percent by weight.In some embodiments, the xylose can have a concentration of from 40 to50 and the glucose has a concentration of from 30 to 50 percent byweight. In some embodiments, the composition can be substantially freeof lignin. In some embodiments, the composition can be substantiallyfree of cellulose. In another aspect, the disclosure features liquidcompositions comprising xylose, wherein the composition can have aturbidity below 10 NTU.

In another aspect, the disclosure features liquid compositionscomprising food grade xylose, wherein the glycemic index can be lessthan 30.

In some embodiments, the liquid composition further comprises glucose.In another aspect, the disclosure features a beverage comprising xylose.In some embodiments, the beverage can be a carbonated beverage. In someembodiments, the beverage is an alcoholic beverage. In some embodiments,the beverage can further comprise glucose. In some embodiments, thebeverage can further comprise a colorant. In some embodiments, thebeverage can further comprise an electrolyte. In some embodiments, thebeverage can further comprise a vitamin. In another aspect, thedisclosure features chewing gum comprising xylose. In another aspect,the disclosure features a dentifrice comprising xylose. In anotheraspect, the disclosure features a mouth rinse comprising xylose.

Any composition described herein can be used in any form desired. Forexample, any composition, with or without additives described herein,can be in the form of a pill, tablet or capsule. Compositions can alsobe, for example, in the form of solutions, e.g., medical solutions, suchas intravenous solutions or diagnostic solutions, for example, for thestudy of malabsorption of carbohydrates, industrial solutions,biological solutions, such as biological media, and chemical solutions,e.g., as an intermediate, such as a solution that can be converted to amixture of xylitol and sorbitol via hydrogenation.

The products described herein can include any one or more of thefollowing features. The product can be selected from a cosmetic product,oral care product, therapeutic product, nutraceutical product,diagnostic, beverage, animal food product, and human food product. In anembodiment, the cosmetic product is lip stick, lip gloss, face and bodypreparations, or soaps. In an embodiment, the oral care product isdental floss, toothpaste, shampoo, or mouth rinse.

In an embodiment, the product is a therapeutic product such as aneutraceutical or pharmaceutical product. Exemplary therapeutic productsinclude flu and cold preparations, dietary supplements, surgicalpreparations, procedure preparations, fibers, such as cellulosic andlignocellulosic fibers and fiber supplements, pain relievers, and nasalspray.

In an embodiment, the product is a diagnostic product such as an imagingpreparation, e.g., CT scan imaging preparation.

In an embodiment, the product is a beverage such as tea, flavored water,alcohol (e.g., beer, wine or a spirit), a drink mix such as an alcoholmixer, an energy drink, coffee, a coffee flavored drink, a coffeeproduct, coconut water, soda pop, or a sports drink. In an embodiment,the beverage has a pH of from about 3 to about 9 (e.g., from about 3.5to about 8.5 or from about 4 to about 7.5),In an embodiment, the productis an animal food product, such as dog, cat, canine, or equine food.

In an embodiment, product is a human food product, for example apackaged food product, a candy (e.g., a jelly candy), a dessert orsnack, a condiment, or a frozen treat. Exemplary packaged food productsinclude baby food desserts and snacks such as, seasonings, sauces,cheese, vegetables, nuts and nut mixes, cookies, pastries, fruitflavored snacks, pancakes, waffles, hot cocoa mix, donuts, noodles suchas egg noodles, chips, potato chips, tortilla chips, corn chips, ricecakes, oatmeals, cereals, rice mixtures, cake mixes, chili, meats, e.g.,deli meats, pasta, meals ready to eat, sports bars, and energy bars. Inan embodiment, the food product is a frozen treat. Exemplary frozentreats include ice cream, ice milk, sorbet, sherbet, and frozen pops. Inan embodiment the product is a candy. Exemplary candies include gelatincandies, hard and soft candies, chocolate, candy bars, lollypops, andcaramel.

In an embodiment, the food product is a condiment. Exemplary condimentsinclude: seasonings, sauces, mayonnaise, mustard, salad dressings, chipdip, and chip sauces.

In an embodiment, the sugar-containing product can be an intermediateproduct that can be transformed or further chemically transformed. Forexample, the sugar content can be process to form derivation productssuch as furan or furfural. It can also be used as an ethanol feedstock.

In an embodiment, the product includes an additional carbohydrate orsugar (e.g., another sugar). In an embodiment, less than 10 percent byweight of the product (e.g., less than 5 percent, less than 2 percent orless than 1 percent) includes the other sugar, e.g., sweetener (e.g.,glucose or fructose). In an embodiment, less than 10 percent of thecalorie content of the product (e.g., less than 5 percent, less than 2percent or less than 1 percent) is from the other sugar, e.g., sweetener(e.g., glucose or fructose). In an embodiment, the glycemic index of theproduct is less than 50, 40, 30, 15, such as less than 10.

The product can include an additional material described herein, e.g.,another carbohydrate, sugar or sweetener. Exemplary carbohydrates,sugars and sweeteners include glyceraldehyde, dihydroxyacetone,erythose, ribose, ribulose, arabinose, glucose, fructose, manose,galactose, corn syrup, high fructose corn syrup, sedoheptulose, sucrose,maltose, lactose, cellobiose, stevia, aspartame, sucralose, neotame,acesulfame potassium (Ace-K), saccharin, advantame and cyclamates.

In an embodiment, the product includes an additional carbohydrate orsugar (e.g., another sugar). In an embodiment, less than 10 percent byweight of the product (e.g., less than 5 percent, less than 2 percent orless than 1 percent) includes the other sugar, e.g., sweetener (e.g.,glucose or fructose). In an embodiment, less than 10 percent of thecalorie content of the product (e.g., less than 5 percent, less than 2percent or less than 1 percent) is from the other sugar, e.g., sweetener(e.g., glucose or fructose). In an embodiment, the glycemic index of theproduct is less than 50, 40, 30, 15, such as less than 10.

In an embodiment, the product includes both xylose and glucose.

In an embodiment, the ratio of xylose/glucose is between about 30/50 andabout 1000/50, e.g., between about 35/50 and about 250/50, between about40/50 and about 100/50 or between about 45/50 and about 95/50. Inpreferred embodiments, the ratio of xylose/glucose is between about40/50 to about 95/50, e.g., between about 45/50 and about 90/50. In anembodiment, the glycemic index of the product is less than 50, 40, 30,15, such as less than 10.

In an embodiment, less than 10 percent by weight of the product includesglucose. In an embodiment, less than 10 percent of the calorie contentof the product is from glucose. In an embodiment, the glycemic index ofthe product is less than 50, 40, 30, 15, such as less than 10. In anembodiment, the product described herein has a glycemic index relativeto the product that does not include xylose which is lower by at least5% (e.g., at least 10%, at least 15%, at least 20%, at least 30%, atleast 40%, or at least 50%).

In an embodiment, the product is made from a method wherein a liberatedsugar comprises xylose. In an embodiment, the method includes liberatingand purifying a plurality of sugars, wherein the sugars comprise xyloseand glucose. In an embodiment, the plurality of sugars is purified as amixture. In an embodiment, the ratio of xylose/glucose is between about30/50 and about 1000/50, e.g., between about 35/50 and about 250/50,between about 40/50 and about 100/50 or between about 45/50 and about95/50. In preferred embodiments, the ratio of xylose/glucose is betweenabout 40/50 to about 95/50, e.g., between about 45/50 and about 90/50.

In an embodiment, the product includes a blend of sugars comprisingglucose. In an embodiment, the ratio of xylose/glucose is between about30/50 and about 1000/50, e.g., between about 35/50 and about 250/50,between about 40/50 and about 100/50 or between about 45/50 and about95/50. In preferred embodiments, the ratio of xylose/glucose is betweenabout 40/50 to about 95/50, e.g., between about 45/50 and about 90/50.

In one aspect, a sugar-containing product includes a sugar compositionhaving xylose and glucose, wherein the xylose/glucose ratio issubstantially similar to the xylose/glucose ratio of a source cellulosicor lignocellulosic biomass.

In one or more embodiments, the sugar composition is derived from anenzymatically saccharified cellulosic or lignocellulosic biomass.

In one or more embodiments, the sugar composition is a blend of xyloseand glucose.

In any of the preceding embodiments, the sugar-containing productfurther includes an additional sugar, and for example the additionalsugar is selected from the group consisting of mannose, galactose,rhamnose, and arabinose, and further, the additional sugar can bepresent in an amount to provide a xylose/glucose/additional sugar ratiothat is substantially similar to the xylose/glucose/additional sugarratio of the source cellulosic or lignocellulosic biomass.

In one or more embodiments, the ratio of xylose/glucose is between about35/50 and about 250/50, or the ratio of xylose/glucose is between about40/50 and about 100/50, or the ratio of xylose/glucose is between about45/50 and about 95/50.

In one or more embodiments, the xylose comprises food grade xylose.

In one or more embodiments, the product is substantially free of afermentation products.

In one or more embodiments, the product is substantially free of a sugardegradation products, and for example, the sugar-degradation productsinclude furan aldehydes and organic acids.

In one or more embodiments, the product is selected from the groupconsisting of cosmetic product, oral care product, therapeutic product,nutraceutical product, diagnostic, beverages, animal food product, andhuman food product.

In one or more embodiments, the product is a human or animal foodproduct and for example, the food product has a glycemic index less than50, or the food product has a glycemic index less than 30, or the foodproduct has a glycemic index less than 15.

In one or more embodiments, the product is an human food productselected from the group consisting packaged food product, a candy,dessert or snack, a condiment, or a frozen treat.

In one or more embodiments, the food product comprises an additiveselected from the group consisting of vitamins, minerals, preservatives,antioxidants, amino acids, caffeine, emulsifying agents, CO2,stabilizers, humectants, anticaking agents, and herbal extracts.

In one or more embodiments, the product is an intermediate compositionsuseful for further processing or chemical modification.

In one or more embodiments, the product is a cosmetic product selectedfrom the group consisting of lip stick, lip gloss, face preparations,body preparations and soaps.

In one or more embodiments, the product is an oral care product selectedfrom the group consisting of dental floss, toothpaste, shampoo and mouthrinse.

In one or more embodiments, the product is a diagnostic product selectedfrom the group consisting of imaging preparations.

In one or more embodiments, the product is a therapeutic productselected from the group consisting pharmaceutical products, and forexample the pharmaceutical product is selected from the group consistingof flu and cold preparations, dietary supplements, surgicalpreparations, procedure preparations, fibers, fiber supplements, painrelievers, and nasal spray.

In any of the preceding embodiments, the sugar-containing productfurther includes another carbohydrate, sugar or sweetener, and forexample, the other carbohydrate, sugar or sweetener is selected from thegroup consisting of glyceraldehyde, dihydroxyacetone, erythose, ribose,ribulose, fructose, corn syrup, high fructose corn syrup, sedoheptulose,sucrose, maltose, lactose, cellobiose, stevia, aspartame, sucralose,neotame, acesulfame potassium (Ace-K), saccharin, advantame andcyclamates, and for example, less than 10 percent by weight of theproduct comprises the other sugar, or less than 5 percent by weight ofthe product comprises the other sugar, or less than 1 percent by weightof the product comprises the other sugar, or less than 10 percent of thecalorie content of the product is from the other sugar, or less than 5percent of the calorie content of the product is from the other sugar,or wherein the glycemic index of the product is less than 50.

In any of the preceding embodiments, the cellulosic or lignocellulosicbiomass is selected from the group consisting of starchy materials,sugar cane, agricultural waste, paper, paper products, paper waste,paper pulp, pigmented papers, loaded papers, coated papers, filledpapers, magazines, printed matter, printer paper, polycoated paper, cardstock, cardboard, paperboard, cotton, wood, particle board, forestrywastes, sawdust, aspen wood, wood chips, grasses, switchgrass,miscanthus, cord grass, reed canary grass, grain residues, rice hulls,oat hulls, wheat chaff, barley hulls, agricultural waste, silage, canolastraw, wheat straw, barley straw, oat straw, rice straw, jute, hemp,flax, bamboo, sisal, abaca, corn cobs, corn stover, soybean stover, cornfiber, alfalfa, hay, coconut hair, sugar processing residues, bagasse,beet pulp, agave bagasse, algae, seaweed, plankton manure, sewage,offal, agricultural or industrial waste, arracacha, buckwheat, banana,barley, cassava, kudzu, oca, sago, sorghum, potato, sweet potato, taro,yams, beans, favas, lentils, peas, or mixtures of any of these.

In another aspect, a method of making a sugar-containing productincludes subjecting a cellulosic or lignocellulosic biomass to apretreatment comprising ionizing radiation; enzymatically saccharifyingthe pretreated biomass to obtain a sugar composition comprising xyloseand glucose, wherein the xylose/glucose ratio is substantially similarto the xylose/glucose ratio of the source cellulosic or lignocellulosicbiomass; and adding the sugar composition to a product, the productbeing selected from the group consisting of cosmetic product, oral careproduct, therapeutic product, nutraceutical product, diagnostic,beverage, animal food product, and human food product.

In one or more embodiments, the sugar composition is fractionated priorto addition to the product.

In one or more embodiments, the sugar composition is concentrated priorto addition to the product.

DETAILED DESCRIPTION Definitions

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as commonly understood by one of ordinary skill inthe art to which the invention pertains.

The term “a” and “an” refers to one or to more than one (i.e., to atleast one) of the grammatical object of the article. By way of example,“an element” means one element or more than one element.

The term “biomass”, as used herein, refers to any non-fossilized,organic matter. The various types of biomass include plant biomass(e.g., lignocellulosic and cellulosic biomass), microbial biomass,animal biomass (any animal by-product, animal waste, etc.) and municipalwaste biomass (residential and light commercial refuse with recyclablessuch as metal and glass removed). Plant biomass refers to anyplant-derived organic matter (woody or non-woody). Plant biomass caninclude, but is not limited to, agricultural or food crops (e.g.,sugarcane, sugar beets or corn kernels) or an extract therefrom (e.g.,sugar from sugarcane and corn starch from corn), agricultural cropwastes and residues such as corn stover, wheat straw, rice straw, sugarcane bagasse, and the like. Plant biomass further includes, but is notlimited to, trees, woody energy crops, wood wastes and residues such assoftwood forest thinnings, barky wastes, sawdust, paper and pulpindustry waste streams, wood fiber, and the like. Additionally, grasscrops, such as switchgrass and the like have potential to be produced ona large-scale as another plant biomass source. For urban areas, the bestpotential plant biomass feedstock includes yard waste (e.g., grassclippings, leaves, tree clippings, and brush) and vegetable processingwaste.

The term “biomass degrading enzymes”, as used herein, refers to enzymesthat break down components of the biomass matter described herein intointermediates or final products. For example, biomass-degrading enzymesinclude at least ligninases, endoglucancases, cellobiases, xylanases,and cellobiohydrolases. Biomass-degrading enzymes are produced by a widevariety of microorganisms, and can be isolated from the microorganisms,such as T. reesei.

The term “cellobiase”, as used herein, refers to an enzyme thatcatalyzes the hydrolysis of a dimer, trimer, tetramer, pentamer,hexamer, heptamer, octamer, or an oligomer of glucose, or an oligomer ofglucose and xylose, to glucose and/or xylose. For example, thecellobiase is beta-glucosidase, which catalyzes beta-1,4 bonds incellobiose to release two glucose molecules.

The term “cellobiase activity”, as used herein, refers to activity of acategory of cellulases that catalyze the hydrolysis of cellobiose toglucose, e.g., catalyzes the hydrolysis of beta-D-glucose residues torelease beta-D-glucose. Cellobiase activity can be determined accordingto the assays described herein, e.g., in Example 6. One unit ofcellobiase activity can be defined as [glucose] g/L/[Cel3a] g/L/30minutes.

The term “cellobiohydrolase” as used herein, refers to an enzyme thathydrolyzes glycosidic bonds in cellulose. For example, thecellobiohydrolase is 1,4-beta-D-glucan cellobiohydrolase, whichcatalyzes the hydrolysis of 1,4-beta-D-glucosidic linkages in cellulose,cellooligosaccharides, or any beta-1,4-linked glucose containingpolymer, releasing oligosaccharides from the polymer chain.

The term “endoglucanase” as used herein, refers to an enzyme thatcatalyzes the hydrolysis of internal β-1,4 glucosidic bonds ofcellulose. For example, the endoglucanase is endo- 1 ,4-(1,3;1,4)-beta-D-glucan 4-glucanohydrolase, which catalyzes endohydrolysis of1,4-beta-D-glycosidic linkages in cellulose, cellulose derivatives (suchas carboxymethyl cellulose and hydroxyethyl cellulose), lichenan,beta-1,4 bonds in mixed beta-1, 3 glucans such as cereal beta-D-glucansor xyloglucans, and other plant material containing cellulosiccomponents.

The term “ligninase” as used herein, refers to an enzyme that catalyzesthe breakdown of lignin, commonly found in the cell walls of plants,such as by an oxidation reaction.

All references (e.g., patents, patent applications, publications) citedherein are incorporated by reference herein in their entirety for allthat they contain.

Compositions and Products

Described herein are compositions and products, e.g., a solid, liquid orvaporous product, that includes xylose, and in some embodiments, xyloseand glucose, optionally along with other saccharides, e.g., smalleramounts of other saccharides. Health benefits are associated with thecompositions and products described herein. In some embodiments, theproduct is a consumer product such as a food or beverage. In someembodiments, the product is a component used in a consumer product suchas a food or beverage, for example, a syrup used in a drink such as acola, sports beverage, or flavored water (e.g., vitamin water). Usingprocesses described herein, biomass material can be converted to one ormore products, including xylose. In some embodiments the productincludes a mixture of xylose and glucose in a cost efficient manner.Such products can be incorporated into products such as a beverage or asyrup. Other examples that can include the saccharide compositionsdescribed herein include, bake goods, chewing gum or oral compositions,including toothpastes and mouth rinses.

In certain embodiments, the sugar compositions are obtained bydegradation of a source biomass into its component sugars. Thecompositions contain xylose (a 5-carbon sugar) and glucose (a 6-carbonsugar) in a ratio that is substantially similar to the naturallyoccurring ratio of these sugars found in cellulosic or lignocellulosicbiomass from which it is derived.

In other embodiments, the sugar compositions are obtained by blendingxylose and glucose to a target ratio that is substantially similar tothe ratio of xylose and glucose found in a specific cellulosic orlignocellulosic biomass.

“Substantially similar to the naturally occurring ratio” as used hereinrefers to an amount that is similar to the naturally occurring ratio,but takes into consideration slight variations in final compositionarising, for example, due to losses on purification and processing andthe natural variation that occurs within a biomass source. In practice,natural variation among biomass of the same source or type results in arange of ratios all of which are encompassed within the naturallyoccurring ratio of the sugars. In one or more embodiments, naturallyoccurring biomass will vary ±15% from the average value. For example,the amount of glucose in corn stover is about 37.5 wt %, but can varyfrom 33-41 wt % of dry weight and the amount of xylose in corn stover isabout 21.7 wt % but can vary from 19.8-25.8 wt % of dry weight accordingto one source. See, SGINC1-07 June 2007http://agbiopubs.sdstate.edu/articles/SGINC1 -07.pdf, which isincorporated by reference. “Substantially similar to the naturallyoccurring ratio” therefore encompasses a ratio that varies by 20% orless from the naturally occurring ratio of a specific biomass source ora ratio that varies by 20% or less from an average value typical for aselected biomass source. In other embodiments, the xylose/glucose ratiovaries by 15% or less, or varies by 10% or less , or varies by 5% orless than the naturally occurring ratio of an established biomass sourceor a ratio from an average value typical for a selected biomass source.

In one or more embodiments, the sugar compositions also include one ormore additional sugars. These additional sugars are present in thesource biomass and are obtained by degradation of a source biomass intoits component sugars. Exemplary sugars include mannose, galactose,rhamnose, and/or arabinose. In one or more embodiments, one or more ofthe additional sugars are included in a xylose/sugar ratio that issubstantially similar to the naturally occurring ratio of these sugarsfound in cellulosic or lignocellulosic biomass from which it is derived.

In one or more embodiments, the sugar composition contains xylose,glucose and one or more of mannose, galactose, rhamnose, and arabinosein a ratio that is substantially similar to the naturally occurringratio of these sugars found in cellulosic or lignocellulosic biomassfrom which it is derived.

Sugar compositions are obtained in certain embodiments bysaccharification of a cellulosic or lignocellulosic biomass. A biomassis optimally pretreated, e.g., to reduce the recalcitrance, andsaccharified by a saccharification process that involves incubating thetreated biomass with biomass-degrading, or cellulolytic, enzymes toproduce sugars (e.g., glucose and/or xylose). In preferred embodiments,the pretreatment method includes an ionizing radiation, such as x-rays,gamma rays or a beam of electrons. The processes described herein havebeen selected to reduce recalcitrance and provide a sugar yield in amanner that does not degrade the sugars or significantly alter the sugarcompositions of the saccharified product. Once the saccharificationprocess is complete, a saccharification composition rich in glucose andxylose (and other sugars present in the source biomass) is obtained. Thesaccharification composition can be purified and/or concentrated toprovide a sugar composition containing xylose and glucose at a ratiothat is substantially similar to the ratio found in the sourcecellulosic or lignocellulosic biomass. The sugar composition can befurther processed into sugar-containing products as described herein.

Although methods of pretreatment and saccharification are known in theart, these methods do not result in a sugar composition in which thexylose/glucose ratio is substantially similar to the naturally occurringratio of these sugars found in the cellulosic or lignocellulosic biomassfrom which it is derived, as described herein. For example, manysaccharification processes rely on acid hydrolysis to break down thecellulose and hemicellulose components of biomass into their componentsugars. Acids and in particular the strong inorganic acids typicallyused in saccharifications processes also are known to degrade sugars,leading to undesirable degradation products such as furfural andfurfural alcohol.

The process degrades glucose and xylosedifferently, with the rates ofdegradation varying with concentration and acid strength. Qi et al.(Chinese Journal of Process Engineering, Vol. 8(6) 2008 1132-1137)investigated the degradation kinetics of xylose and glucose inhydrolysate containing sulfuric acid and noted that the degradationreaction of xylose is quicker than that of glucose. The differentdegradation rates of sugars result in a sugar composition in which thexylose/glucose ratio varies from the natural ratio of the sourcebiomass.

To reduce or avoid sugar degradation and obtain a sugar ratio thatclosely resembles that of the source biomass, the biomass is subjectedto pretreatment method using an ionizing radiation, such as x-rays,gamma rays or a beam of electrons. The ionizing radiation reduces therecalcitrance of the biomass without degrading the hemicellulose. Insome instances, the pretreatment method utilized to reduce therecalcitrance of the biomass degrades less than 5 percent by weight ofthe hemicellulose in the biomass, such as less than 4.5, 4.0, 3.5, 3.0,2.5, 2.0, 1.5, 1.0 or less, e.g., 0.75, 0.5, 0.25 percent or less, e.g.,less than 0.1 percent by weight of the hemicellulose is degraded by thepretreatment method. In preferable embodiments, the pretreatment methodincludes an ionizing radiation, such as x-rays, gamma rays or a beam ofelectrons. Preferable energy levels include photons or electrons havingan energy level of between about 0.5 MV and 8.7 MV, such as between 0.7MV and 5.0 MV or between about 1.0 MV and 3 MV. Reducing the amount ofhemicellulose degradation can be important for maintaining the naturalratios of sugars in the biomass because hemicellulose is rich inmonomers including glucose, xylose, mannose, galactose, rhamnose, andarabinose, which can have certain health benefits, especially in theirapproximately natural ratios, as described herein.

Significant degradation of hemicellulose, especially the xyloseportions, can be detrimental for a number of reasons. First, xylose isan expensive useful sugar and degrading the xylose represents a loss ofa valuable sugar. Another reason it can be detrimental is that when thexylose is degraded, it is often degraded to toxic side products, such asfuran aldehydes, such as 5-hydroxymethylfurfural (HMF), furfural andfurfural alcohol. Organic acid can also be generated, e.g., acetic acid,formic acid and levulinic acid. When these products are generated, theyoften must be removed from desired sugars and products (at greatexpense) because of their toxicity and because they can inhibit thefermentation of saccharified sugars. The preferred pretreatment methodsdescribed herein generate less than 0.5 percent by weight HMF, such asless than 0.25, 0.1 or less, such as less than 0.075, less than 0.05 orless, such as less than 0.01 percent by weight. As a result, thepreferred methods generate a non-hazardous waste stream, that is, onethat is not considered hazardous by the USEPA.

In one or more embodiments, saccharification is accomplished byenzymatic degradation of the cellulose and hemicellulose of the biomass.Enzymatic processing is milder than acid hydrolysis and thereforeresults in less degradation of the component sugars, particularly thexylose fraction.

In other embodiments, sugar compositions can be prepared by blending ofindividual sugars in a ratio that is substantially similar to a sugarratio of a naturally occurring biomass. The blended sugars includingglucose, xylose, mannose, galactose, rhamnose, and arabinose, can havecertain health benefits, especially in their approximately naturalratios.

Exemplary compositions include sugar compositions derived fromenzymatically saccharified cellulose or lignocellulose biomass or sugarblends having xylose/glucose ratios that are substantially similar toany one of the biomass selected from the group consisting of starchymaterials, sugar cane, agricultural waste, paper, paper products, paperwaste, paper pulp, pigmented papers, loaded papers, coated papers,filled papers, magazines, printed matter, printer paper, polycoatedpaper, card stock, cardboard, paperboard, cotton, wood, particle board,forestry wastes, sawdust, aspen wood, wood chips, grasses, switchgrass,miscanthus, cord grass, reed canary grass, grain residues, rice hulls,oat hulls, wheat chaff, barley hulls, agricultural waste, silage, canolastraw, wheat straw, barley straw, oat straw, rice straw, jute, hemp,flax, bamboo, sisal, abaca, corn cobs, corn stover, soybean stover, cornfiber, alfalfa, hay, coconut hair, sugar processing residues, bagasse,beet pulp, agave bagasse, algae, seaweed, plankton manure, sewage,offal, agricultural or industrial waste, arracacha, buckwheat, banana,barley, cassava, kudzu, oca, sago, sorghum, potato, sweet potato, taro,yams, beans, favas, lentils, peas, or mixtures of any of these.

In one or more embodiments, the composition of corn stover has a typicalrange of about 33.8-41 wt % glucose, 19.8-25.8 wt % xylose, 1.7-6.1 wt %arabinose, 0.7-3% galactose, 0.3-1.8% mannose, all based on % of drymatter. In one or more embodiments, the composition of wheat grass has atypical range of about 31.5-32.6 wt % glucose, 19.2-19.7 wt % xylose,2.4-3.2 wt % arabinose, 0.8-1.5 galactose, 0.3-0.9% mannose, all basedon % of dry matter.

In one or more embodiments, the composition of switchgrass has a typicalrange of about 31.4-38 wt % glucose, 20.2-24 wt % xylose, 2.7-3.8 wt %arabinose 0.7-1.9% galactose, 0.3-0.4% mannose, all based on % of drymatter.

Additional information on cellulosic and lignocellulosic biomasscomposition can be found at SGINC1-07 June 2007http://agbiopubs.sdstate.edu/articles/SGINC-07.pdf andhttp:/www.afdc.energy.gov/biomass/progs/search1.cgi, the contents ofwhich are incorporated by reference.

In an embodiment, the product is a cosmetic product, oral care product,therapeutic product, nutraceutical product, diagnostic, beverage, animalfood product, or human food product. Other specific examples ofcompositions and products include ice cream, ice milk, sorbet, sherbet,gelatin candies, baby food, animal food, e.g., dog, cat, canine, orequine food, seasonings, sauces, cosmetics, dietary supplements, lipstick, lip gloss, face and body preparations, pharmaceuticals, such asflu and cold preparations, nutraceuticals, surgical preparations,procedure preparations, imaging preparations, e.g., CT scan imagingpreparations, pain relievers, nasal spray, cheese, vegetables,mayonnaise, mustard, salad dressings, nuts and nut mixes, cookies,pastries, fruit flavored snacks, pancakes, waffles, hot cocoa mix,caramel, shampoo, dental floss, donuts, egg noodles, lollypops, frozenpops, soda pop, chips, potato chips, tortilla chips, corn chips, sportsdrinks, rice cakes, oatmeals, teas, cereals, rice mixtures, flavoredwater, alcohol, alcohol mixers, soaps, energy drinks, coffee, coffeeflavored drinks, coffee products, cake mixes, chili, chip dip, chipsauces, fibers, such as cellulosic and lignocellulosic fibers and fibersupplements, meats, e.g., deli meats, drink mixes, pasta, meals ready toeat, coconut water, candies, e.g., hard and soft candies, chocolate,candy bars, sports bars and energy bars.

In an aspect, the product is a food composition, e.g., including foodgrade xylose, xylose plus glucose or xylose and glucose plus smallamounts, e.g., less than 10 percent, less than 5 percent, less than 2percent or less than 1 percent of other saccharides. In some embodimentsthe product further includes glucose, for example, food grade glucose.“Food grade,” as used herein, refers to the minimum standard for asubstance (e.g., xylose or glucose) to qualify as fit for humanconsumption or permitted to come in contact with food. These guidelinesare defined by the U.S. Department of Agriculture (USDA) and the FoodSafety and Inspection Service (FSIS).

Compositions and products described herein can have one or more of thefollowing properties: the composition can be free or substantially freeof certain components (e.g., solids, impurities, or processingby-products), have a defined color limit, or have certain definedphysical properties such as concentration, turbidity, conductivity,viscosity, etc. In embodiments, where the composition or productincludes both xylose and glucose, each of the xylose and glucose can bepresent in the composition or product in a ratio as defined herein.

A composition or product described herein can be made using a processdescribed herein.

In some embodiments, the a product or a composition comprising xylose asdescribed herein (e.g., a purified composition comprising xylose orxylose and glucose) is substantially free of a solid component, forexample, a composition such as a liquid can include less than about 1percent suspended solids, such as less about 0.75 percent, less thanabout 0.5 percent, less than about 0.4 percent, less than about 0.3percent, less than about 0.25 percent, less than about 0.20 percent,less than about 0.15 percent, less than about 0.10 percent, less thanabout 0.05 percent, less than about 0.025 percent, or even less thanabout 0.010 percent. In some embodiments, a suspended solid in acomposition described herein can have a particle size range of fromabout 0.05 micron to about 50 micron, such as from about 0.1 micron toabout 25 micron, from about 0.2 micron to about 10 micron, from about0.22 micron to about 5 micron, or from about 0.25 micron to about 1micron. In an embodiment, the composition or product substantially freeof a solid component is formulated as a beverage.

In an embodiment, the composition or product (e.g., a compositioncomprising xylose or a combination of xylose) is substantially free of afermentation product such as ethanol. In an embodiment, the compositionis substantially free of polysaccharide or oligosaccharide (e.g.,cellulose). In yet other embodiments, the compositions or productsinclude from about 0.1 to about 5 percent by weight, such as betweenabout 0.2 and 2 percent oligosaccharides. In an embodiment, thecomposition or product is mixed with additional components to form afood or beverage product.

In an embodiment, a composition or product described herein can have acolor of less than about 100 as measured by the Platinum-Cobalt method,such as less than about 50, less than about 40, less than about 30, lessthan about 20, less than about 10, less than about 5 and even less thanabout 1.

In an embodiment, a composition or product described herein has aconcentration of xylose of at least about 50 g/L (e.g., at least about100 g/L, at least about 150 g/L, at least about 200 g/L, at least about250 g/L, at least about 300 g/L, at least about 350 g/L, at least about400 g/L, at least about 450 g/L). In an embodiment, a composition orproduct described herein has a concentration of xylose of from about 50g/L to about 500 g/L, such as from about 100 g/L to about 400 g/L, fromabout 150 g/L to about 350 g/L or from about 175 g/L to about 275 g/L.

In some embodiments, a composition or product is produced from a biomassliquid entering a simulated moving bed chromatography system (e.g.,simulated moving bed chromatography (“SMB”), improved simulated movingbed chromatography, sequential simulated moving bed chromatographyand/or related systems) at a first concentration and exit the simulatedmoving bed chromatography (e.g., with undesired components removed) at asecond concentration that is from about 0.1 to about 0.90 times theentering concentration (e.g., such as between about 0.25 to about 0.8,from about 0.3 to about 0.7, or from about 0.40 to about 0.65).Alternatively stated, at least one of the components exits the SMBsystem at 0.1 to about 0.9 times the concentration of the concentrationthat it enters the SMB system, for example, if the initial concentrationof at least one component in the liquids is 100 g/mL, the finalconcentration can be from about 10 to about 90 g/L.

In some embodiments, the composition or product, e.g., a purified syrup,has a conductivity at 25 degrees Celsius of less than about 10microsiemens/cm, e.g., less than 8, 6, 4, or less than 1microsiemens/cm. In some embodiments, the composition has a conductivityof between about 0.055 and 10, e.g., between about 0.8 and 5 or betweenabout 1 and 3 microsiemens/cm.

In an embodiment, the composition or product has low turbidity, forexample measured to be less than about 100 Nephelometric Turbidity Units(NTU) (e.g., less than about 50 NTU, less than about 25 NTU, less thanabout 10 NTU or less than about 5 NTU). In an embodiment, a compositionor product was made by the removal of un-dissolved solids from apreparation. The un-dissolved solids (e.g., residues) can be removed viafiltration (e.g., Rotary Vacuum Drum Filtration) and centrifugation(e.g., continuous centrifugation). Some of the dissolved impurities, maybe precipitated out by treating the solution with solvents such asmethanol, ethanol, isopropanol, acetone, ethyl ether andtetrahydrofuran, and then the precipitates can be removed via filtrationor centrifugation. In addition a composition described herein can beformed by removal of enzymes from a preparation. For example, apreparation containing xylose (e.g., containing xylose or a combinationof xylose and glucose) can have, for example, up to about 10 wt. %enzymes (e.g., up to about 9 wt. %, up to about 8 wt. %, up to about 5wt. %, up to about 2 wt. %, up to about 1 wt. %, between about 0.1 and 5wt. %, between about 1 wt. % and 5 wt. %, between about 2 wt. % and 5wt. %, between about 0.1 wt. % and 1 wt. %, between about 0.01 wt. % and1 wt. %, between about 0.001 wt. % and 0.1 wt. %). Enzymes (e.g., partsof enzymes, proteins), can be precipitated by denaturing (e.g., addingan acid, a base, by heating and/or adding solvents). Treatment withcarbon dioxide and calcium hydroxide (e.g., over liming) can also beeffective in precipitating compounds such as lignin derivedproducts/impurities and enzymes and proteins. In some instances thesecompounds can be desirable (unwanted) or desirable.

In certain embodiments, the composition or product has a relativesweetness of between about 10 percent and 70 percent of that of sucrose,e.g., between about 10 and about 60 percent, between about 15 and 50percent or between about 20 and 40 percent of the sweetness of sucrose.

In an embodiment, the composition or product has a viscosity at 20degrees Celsius of from about 50 to about 100,000 cP. Viscosity is theratio of shear stress to shear rate, expressed as dynes-second/cm², orpoise. A centipoise (cP) is one one-hundredth of a poise.

A composition or product may have a viscosity greater than water (about1.0 cP at 20° C.), e.g., about 100, 200, 300, 400, 500, 1000, 1500,2000, 2500, 3000, 3500, 4000, 4500, 5000, 6000, 7000, 8000, 9000 cP ormore, e.g., 10,000, 25,000, 50,000, 75,000, 100,000 cP or more, e.g.,200,000 cP. Viscosity may be measured with, e.g., a rheometer orviscometer, though additional methods of measuring viscosity are knownin the art.

In particular embodiments, a composition or product described hereincomprises a purified saccharide syrups at a concentration of 60 percentby weight saccharides and at a temperature of 20 degrees C. are betweenabout 1,000 and 100,000 cP, e.g., between 2,000 and 75,000 cP or betweenabout 5,000 and 60,000 cP.

Viscosity modifiers may be added to a composition or product describedherein. Exemplary viscosity modifiers include, for example, collagen,gellan gum, carbohydrate gel-forming polymers, carob bean gum, locustbean gum, carrageenan, alginates (e.g., alginic acid, sodium alginate,potassium alginate, ammonium alginate, and calcium alginate), agar, guargum, xanthan gum, carboxymethyl cellulose, clear starch, pectin,gelatin, arrowroot, cornstarch, katakuri starch, potato starch, sago,tapioca, furcellaran, and sodium pyrophosphate. A viscosity modifier maybe present in the composition in an amount of from about 0.01% to 10% byweight based on the total volume of the composition (e.g., 0.01, 0.1,0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10%), though the viscosity modifiermay be present in lower or higher concentrations. In an embodiment, thecomposition or product is a syrup.

In an embodiment, the composition or product has a glycemic index lessthan 50, 40, 30, 15 or less, such as less than 10.

In certain embodiments, a composition or product described hereinincludes a purified saccharide syrup at a concentration of 60 percent byweight, have a viscosity at 20 degrees C. of from about 5,000 to about75,000 cP, a sweetness of from about 10 to 40 percent of that of sucroseand a glycemic index of from about 10 to about 40.

In an embodiment, the composition or product is formulated as abeverage. By “beverage” is meant a composition that is not in solid orgas form, such as a liquid or semi-liquid that is designed to enter intothe mouth of a subject and be orally consumed or ingested. A beveragemay be in a ready-to-drink liquid form (e.g., may be consumed withoutmodification) or in a liquid, solid, or concentrated form, which can betransformed into a ready-to-drink liquid form with an addition ofanother liquid (e.g., water).

In an embodiment, the composition or product includes an additionalcomponent selected from one of an electrolyte, sweetener, flavor,vitamin, mineral, amino acid, or preservative.

In some embodiments, the composition or product (e.g., a syrup orbeverage) includes a flavor or colorant. In some embodiments, thecomposition or product (e.g., a syrup or beverage) includes a fragrance.Exemplary flavors, fragrances and colorants include natural and/orsynthetic materials. In an embodiment, the flavor, fragrance or colorantis a food grade flavor, fragrance or colorant. These materials can beone or more of a compound, a composition or mixtures of these (e.g., aformulated or natural composition of several compounds). Optionally, theflavors, fragrances, antioxidants and colorants can be derivedbiologically, for example, from a fermentation process (e.g.,fermentation of saccharified materials as described herein).Alternatively, or additionally these flavors, fragrances and colorantscan be harvested from a whole organism (e.g., plant, fungus, animal,bacteria or yeast) or a part of an organism. The organism can becollected and or extracted to provide color, flavors, fragrances and/orantioxidant by any means including utilizing the methods, systems andequipment described herein, hot water extraction, supercritical fluidextraction, chemical extraction (e.g., solvent or reactive extractionincluding acids and bases), mechanical extraction (e.g., pressing,comminuting, filtering), utilizing an enzyme, utilizing a bacteria suchas to break down a starting material, and combinations of these methods.The compounds can be derived by a chemical reaction, for example, thecombination of a sugar (e.g., as produced as described herein) with anamino acid (Maillard reaction). The flavor, fragrance, antioxidantand/or colorant can be an intermediate and or product produced by themethods, equipment or systems described herein, for example and esterand a lignin derived product.

Some examples of flavor, fragrances or colorants include polyphenols.Polyphenols are pigments responsible for the red, purple and bluecolorants of many fruits, vegetables, cereal grains, and flowers.Polyphenols also can have antioxidant properties and often have a bittertaste. The antioxidant properties make these important preservatives. Onclass of polyphenols are the flavonoids, such as Anthocyanidines,flavanonols, flavan-3-ols, s, flavanones and flavanonols. Other phenoliccompounds that can be used include phenolic acids and their esters, suchas chlorogenic acid and polymeric tannins

Among the colorants inorganic compounds, minerals or organic compoundscan be used, for example titanium dioxide, zinc oxide, aluminum oxide,cadmium yellow (E.g., CdS), cadmium orange (e.g., CdS with some Se),alizarin crimson (e.g., synthetic or non-synthetic rose madder),ultramarine (e.g., synthetic ultramarine, natural ultramarine, syntheticultramarine violet), cobalt blue, cobalt yellow, cobalt green, viridian(e.g., hydrated chromium(III)oxide), chalcophylite, conichalcite,cornubite, cornwallite and liroconite. Black pigments such as carbonblack and self-dispersed blacks may be used.

Additional examples of flavors, fragrances and colorants are describedin WO2014/138553, which is incorporated herein by reference in itsentirety.

In an embodiment, the composition or product can include an additionalsweetener. Exemplary sweeteners include high fructose corn syrup,mannose, maltose, glucose polymers, sucrose (e.g., cane sugar or beetsugar), glucose, dextrose, lactose, galactose, fructose, polysaccharides(e.g., malodextrins), rice syrup, honey, and natural fruit juices (e.g.,orange juice, papaya juice, pineapple juice, apple juice, grape juice,apricot juice, pear juice, tomato juice, agave nectar, or cranberryjuice). Additionally, non- or low-caloric sweeteners can be. Examples ofsuch non-caloric or low-caloric sweeteners include, but are not limitedto, saccharin, cyclamates, acetosulfam, sorbitol, sucralose, xylitol,erythritol, Stevia extract, L-aspartyl-L-phenyl-alanine ester (e.g.,aspartame), L-aspartyl-D-alanine alkyl amides,L-aspartyl-L-1-hydroxymethylalkaneamide, andL-aspartyl-1-hydroxyethylalkaneamide. In an embodiment, a sweetenerdescribed herein may be present in a composition or product at aconcentration range of about 2% to about 20% by weight based on thetotal volume of the composition (e.g., 2, 3, 4, 5, 6, 7, 8, 9, 10, 11,12, 13, 14, 15, 16, 17, 18, 19, or 20%). In an embodiment, a compound,e.g., a beverage described herein is substantially free of a non-caloricor low-calorie sweetener described herein.

In an embodiment a composition or product described herein can includean additional sugar such as glucose. In some embodiments, thecomposition or product further comprises glucose. In embodiments, theconcentration of glucose is at least about 50 g/L (e.g., at least about100 g/L, at least about 150 g/L, at least about 200 g/L, at least about250 g/L, at least about 300 g/L, at least about 350 g/L, at least about400 g/L, at least about 450 g/L). In an embodiment, a compositiondescribed herein has a concentration of glucose of from about 50 g/L toabout 500 g/L, such as from about 100 g/L to about 400 g/L, from about150 g/L to about 350 g/L or from about 175 g/L to about 275 g/L. Inembodiments, wherein the composition or product includes glucose, theratio of xylose to glucose in the composition can be, for example, fromabout 10:1 to about 1:10, e.g., from about 8:1 to about 1:8 from about5:1 to about 1:5, from about 3:1 to about 1:3, from about 2:1 to about1:2, or about 1:1. In some embodiments, the ratio of xylose/glucose isbetween about 30/50 and about 1000/50, e.g., between about 35/50 andabout 250/50, between about 40/50 and about 100/50 or between about45/50 and about 95/50. In preferred embodiments, the ratio ofxylose/glucose is between about 40/50 to about 95/50, e.g., betweenabout 45/50 and about 90/50. Even small amounts of xylose can have apositive impact on health.

In an embodiment, a composition or product such as a beverage, includesan electrolyte. Exemplary electrolytes include potassium salts, chloridesalts, bromide salts, sodium salts, magnesium salts, calcium salts,citrate salts, acetate salts, phosphate salts, salicylates, bicarbonatesalts, lactate salts, sulphate salts, tartrate salts, benzoate salts,selenite salts, molybdate salts, iodide salts, oxides, and combinationsthereof. An electrolyte may be present in a composition at aconcentration range of about 0.01% to about 10% by weight based on thetotal volume of the composition (e.g., 0.01, 0.02, 0.03, 0.04, 0.05,0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10).

In an embodiment, a composition or product described herein includes avitamin or mineral. Exemplary vitamins and minerals that may be includedin the compositions described herein include, e.g., choline bitartate,niacinamide, thiamin, folic acid, d-calcium pantothenate, biotin,vitamin A, vitamin C, vitamin B₁ hydrochloride, vitamin B₂, vitamin B₃,vitamin B₆ hydrochloride, vitamin B₁₂, vitamin D, vitamin E acetate,vitamin K, and salts of calcium, potassium, magnesium, zinc, iodine,iron, and copper. When included in a composition of the invention, thecomposition contains at least 5, 10, 15, 20, 25, 30, 35, 40, 45, or 50%of the U.S. recommended daily intake (RDI) for such vitamins andminerals.

In an embodiment, a composition or product described herein includes apreservative. Exemplary preservatives include, for example, sorbate,benzoate, and polyphosphate preservatives (e.g., sorbic acid, benzoicacid, calcium sorbate, sodium sorbate, potassium sorbate, calciumbenzoate, sodium benzoate, potassium benzoate, and mixtures thereof).When included in a composition, the preservative can be at levels fromabout 0.0005% to about 0.5% (e.g., 0.0005, 0.001, 0.005, 0.01, 0.05,0.1, or 0.5%) by weight based on the total volume of the composition.

In an embodiment, a composition or product described herein includes anantioxidant. Exemplary antioxidants include vitamin C and vitamin E;beta-carotene, lutein, or other carotenoids; cyanidin, delphinidin,malvidin, or other anthocyanidins; apigenin, luteolin, or otherflavones; hesperitin, naringenin, or other flavonones; isorhamnetin,quercetin, kaempferol or other flavonols; andepigallocatechin-3-gallate, epicatechin, thearubigins, or otherflavan-3-ols.

In an embodiment, a composition or product described herein includes anamino acid (e.g., leucine, isoleucine, lysine, methionine,phenylalanine, threonine, tryptophan, and valine), a stimulant (e.g.,caffeine), an mulsifying agent, carbon dioxide (e.g., to carbonate aliquid composition), a stabilizer, a humectant, an anticaking agents, oran extract such as an herbal extract.

In certain embodiments of any compositions or products described herein,the composition or product is a beverage or gel that is made byreconstituting a dry powder with an aqueous fluid (e.g., water).

In some instances, any composition or product described herein caninclude fibers, such as cellulosic and lignocellulosic fibers, such asany of those described herein.

In other embodiments of any compositions or products described herein,the composition or product is a packaged beverage. In some embodiments,the packaged beverage is provided in a unit that contains between10-1000 mL (e.g., between 10-500 mL) of the beverage.

The compositions or products described herein may be bottled or packagedin, for example, glass bottles, plastic bottles and containers (e.g.,polyethylene terephthalate or foil-lined ethylene vinyl alcohol), metalcans (e.g., coated aluminum or steel), lined cardboard containers,pouches, packs, wrappers, or any other packaging known to one of skillin the art. For example, a ready-to-drink beverage can be bottled orpackaged in a unit that contains between 10-1000 mL of the beverage. Forexample, the packaging can contain 10, 20, 50, 100, 200, 300, 400, 500,600, 700, 800, 900, or 1000 mL of the beverage. Alternatively, thepackaging can contain 200, 250, 330, 350, 355, 375, 440, or 500 mL ofthe beverage. A ready-to-drink beverage can also be bottled or packagedin a unit that contains between 1-32 fluid ounces of beverage (e.g., theunit may contain 1, 2, 5, 6.75, 8, 8.3, 8.4, 8.45, 9.6, 10, 12, 15,15.5, 16, 18.6, 20, 23, 24, or 32 fluid ounces). Where a shelf-stablecomposition or solution is desired, the packaging is appropriatelysterilized before being filled by the pasteurized, ultra-pasteurized, orsterilized composition or solution. Where required for mutual stabilityof two or more components (for example if a component is unstable at lowpH), the packaging may feature multiple containers that can be mixedshortly before ingestion or that can be consumed serially.

Methods of Making

A composition or product described herein can be made using a processdescribed herein. For example, a composition described herein can bemade by converting or processing a biomass into a composition comprisingxylose. In some embodiments, the composition comprises xylose andglucose. Exemplary methods include those described in WO2014/138553,which is incorporated by reference herein.

Methods for converting a biomass to products, such as sugar products,are known in the art, for example, as described in US Patent Application2014/0011258, the contents of which are incorporated by reference in itsentirety. Briefly, a biomass is optimally pretreated, e.g., to reducethe recalcitrance, and saccharified by a saccharification process thatinvolves incubating the treated biomass with biomass-degrading, orcellulolytic, enzymes to produce sugars (e.g., glucose and/or xylose).The sugar products can then be further processed to produce a finalproduct, e.g., by fermentation or distillation.

Using the processes described herein, the biomass material can beconverted in a cost efficient manner to a composition described herein.

Biomass

The biomass may include, but is not limited to starchy materials, sugarcane, agricultural waste, paper, paper products, paper waste, paperpulp, pigmented papers, loaded papers, coated papers, filled papers,magazines, printed matter, printer paper, polycoated paper, card stock,cardboard, paperboard, cotton, wood, particle board, forestry wastes,sawdust, aspen wood, wood chips, grasses, switchgrass, miscanthus, cordgrass, reed canary grass, grain residues, rice hulls, oat hulls, wheatchaff, barley hulls, agricultural waste, silage, canola straw, wheatstraw, barley straw, oat straw, rice straw, jute, hemp, flax, bamboo,sisal, abaca, corn cobs, corn stover, soybean stover, corn fiber,alfalfa, hay, coconut hair, sugar processing residues, bagasse, beetpulp, agave bagasse, algae, seaweed, plankton manure, sewage, offal,agricultural or industrial waste, arracacha, buckwheat, banana, barley,cassava, kudzu, oca, sago, sorghum, potato, sweet potato, taro, yams,beans, favas, lentils, peas, or mixtures of any of these. In a preferredembodiment, the biomass comprises agriculture waste, such as corn cobs,e.g., corn stover. In another embodiment, the biomass comprises grasses.

In one embodiment, the biomass is treated prior to contact with thecompositions described herein. For example, the biomass is treated toreduce the recalcitrance of the biomass, to reduce its bulk density,and/or increase its surface area. Suitable biomass treatment process mayinclude, but are not limited to: bombardment with electrons, sonication,oxidation, pyrolysis, steam explosion, chemical treatment, mechanicaltreatment, and freeze grinding. Preferably, the treatment method isbombardment with electrons.

The biomass is subjected to pretreatment method using an ionizingradiation, such as x-rays, gamma rays or a beam of electrons. Theionizing radiation reduces the recalcitrance of the biomass withoutdegrading the hemicellulose. In some embodiments, electron bombardmentis performed until the biomass receives a total dose of at least 0.5Mrad, e.g. at least 5, 10, 20, 30, or at least 40 Mrad. In someembodiments, the treatment is performed until the biomass receives adose a of from about 0.5 Mrad to about 150 Mrad, about 1 Mrad to about100 Mrad, about 5 Mrad to about 75 Mrad, about 2 Mrad to about 75 Mrad,about 10 Mrad to about 50 Mrad, e.g., about 5 Mrad to about 50 Mrad,about 20 Mrad to about 40 Mrad, about 10 Mrad to about 35 Mrad, or fromabout 20 Mrad to about 30 Mrad. In some implementations, a total dose of25 to 35 Mrad is preferred, applied ideally over a couple of seconds,e.g., at 5 Mrad/pass with each pass being applied for about one second.Applying a dose of greater than 7 to 9 Mrad/pass can in some cases causethermal degradation of the feedstock material.

The biomass material (e.g., plant biomass, animal biomass, paper, andmunicipal waste biomass) can be used as feedstock to produce usefulintermediates and products such as organic acids, salts of organicacids, anhydrides, esters of organic acids and fuels, e.g., fuels forinternal combustion engines or feedstocks for fuel cells. Systems andprocesses are described herein that can use as feedstock cellulosicand/or lignocellulosic materials that are readily available, but oftencan be difficult to process, e.g., municipal waste streams and wastepaper streams, such as streams that include newspaper, kraft paper,corrugated paper or mixtures of these.

In order to convert the feedstock to a form that can be readilyprocessed, the glucan- or xylan-containing cellulose in the feedstockcan be hydrolyzed to low molecular weight carbohydrates, such as sugars,by a saccharifying agent, e.g., an enzyme or acid, a process referred toas saccharification. The low molecular weight carbohydrates can then beused, for example, in an existing manufacturing plant, such as a singlecell protein plant, an enzyme manufacturing plant, or a fuel plant,e.g., an ethanol manufacturing facility.

The feedstock can be hydrolyzed using an enzyme, e.g., by combining thematerials and the enzyme in a solvent, e.g., in an aqueous solution. Theenzymes can be made/induced according to the methods described herein.

Specifically, the enzymes can be supplied by organisms that are capableof breaking down biomass (such as the cellulose and/or the ligninportions of the biomass), or that contain or manufacture variouscellulolytic enzymes (cellulases), ligninases or various small moleculebiomass-degrading metabolites. These enzymes may be a complex of enzymesthat act synergistically to degrade crystalline cellulose or the ligninportions of biomass. Examples of cellulolytic enzymes include:endoglucanases, cellobiohydrolases, and cellobiases (beta-glucosidases).

During saccharification a cellulosic substrate can be initiallyhydrolyzed by endoglucanases at random locations producing oligomericintermediates. These intermediates are then substrates for exo-splittingglucanases such as cellobiohydrolase to produce cellobiose from the endsof the cellulose polymer. Cellobiose is a water-soluble 1,4-linked dimerof glucose. Finally, cellobiase cleaves cellobiose to yield glucose. Theefficiency (e.g., time to hydrolyze and/or completeness of hydrolysis)of this process depends on the recalcitrance of the cellulosic material.

Saccharification

The reduced-recalcitrance biomass is treated with the biomass-degradingenzymes discussed above, generally by combining thereduced-recalcitrance biomass and the biomass-degrading enzymes in afluid medium, e.g., an aqueous solution. In some cases, the feedstock isboiled, steeped, or cooked in hot water prior to saccharification, asdescribed in U.S. Pat. App. Pub. 2012/0100577 A1 by Medoff andMasterman, published on Apr. 26, 2012, the entire contents of which areincorporated herein.

Provided herein are mixtures of enzymes that are capable of degradingthe biomass, e.g., an enzyme mixture of biomass-degrading enzymes, foruse in the saccharification process described herein.

The saccharification process can be partially or completely performed ina tank (e.g., a tank having a volume of at least 4000, 40,000, or500,000 L) in a manufacturing plant, and/or can be partially orcompletely performed in transit, e.g., in a rail car, tanker truck, orin a supertanker or the hold of a ship. The time required for completesaccharification will depend on the process conditions and the biomassmaterial and enzyme used. If saccharification is performed in amanufacturing plant under controlled conditions, the cellulose may besubstantially entirely converted to sugar, e.g., glucose in about 12-96hours. If saccharification is performed partially or completely intransit, saccharification may take longer.

In a preferred embodiment, the saccharification reaction occurs at a pHoptimal for the enzymatic reactions to occur, e.g., at the pH optimalfor the activity of the biomass-degrading enzymes. Preferably, the pH ofthe saccharification reaction is at pH 4-4.5. In a preferred embodiment,the saccharification reaction occurs at a temperature optimal for theenzymatic reactions to occur, e.g., at the temperature optimal for theactivity of the biomass-degrading enzymes. Preferably, the temperatureof the saccharification reaction is at 42° C.-52° C.

It is generally preferred that the tank contents be mixed duringsaccharification, e.g., using jet mixing as described in InternationalApp. No. PCT/US2010/035331, filed May 18, 2010, which was published inEnglish as WO 2010/135380 and designated the United States, the fulldisclosure of which is incorporated by reference herein.

The addition of surfactants can enhance the rate of saccharification.Examples of surfactants include non-ionic surfactants, such as a Tween®20 or Tween® 80 polyethylene glycol surfactants, ionic surfactants, oramphoteric surfactants.

It is generally preferred that the concentration of the sugar solutionresulting from saccharification be relatively high, e.g., greater than40%, or greater than 50, 60, 70, 80, 90 or even greater than 95% byweight. Water may be removed, e.g., by evaporation, to increase theconcentration of the sugar solution. This reduces the volume to beshipped, and also inhibits microbial growth in the solution.

Alternatively, sugar solutions of lower concentrations may be used, inwhich case it may be desirable to add an antimicrobial additive, e.g., abroad spectrum antibiotic, in a low concentration, e.g., 50 to 150 ppm.Other suitable antibiotics include amphotericin B, ampicillin,chloramphenicol, ciprofloxacin, gentamicin, hygromycin B, kanamycin,neomycin, penicillin, puromycin, streptomycin. Antibiotics will inhibitgrowth of microorganisms during transport and storage, and can be usedat appropriate concentrations, e.g., between 15 and 1000 ppm by weight,e.g., between 25 and 500 ppm, or between 50 and 150 ppm. If desired, anantibiotic can be included even if the sugar concentration is relativelyhigh. Alternatively, other additives with anti-microbial of preservativeproperties may be used. Preferably the antimicrobial additive(s) arefood-grade.

A relatively high concentration solution can be obtained by limiting theamount of water added to the biomass material with the enzyme. Theconcentration can be controlled, e.g., by controlling how muchsaccharification takes place. For example, concentration can beincreased by adding more biomass material to the solution. In order tokeep the sugar that is being produced in solution, a surfactant can beadded, e.g., one of those discussed above. Solubility can also beincreased by increasing the temperature of the solution. For example,the solution can be maintained at a temperature of 40-50° C., 60-80° C.,or even higher.

In the processes described herein, for example after saccharification,xylose (e.g., glucose and xylose) can be isolated. For example, xylosecan be isolated by precipitation, crystallization, chromatography (e.g.,simulated moving bed chromatography, high pressure chromatography),centrifugation, extraction, any other isolation method known in the art,and combinations thereof. In an embodiment, the isolate product includesxylose or a mixture of glucose. Once isolated, the xylose containingcomposition, or xylose and glucose containing composition can beformulated into a product described herein such as a beverage or asyrup.

Other examples of suitable biomass-degrading enzymes for use in theenzyme mixture of the present invention include the enzymes from speciesin the genera Bacillus, Coprinus, Myceliophthora, Cephalosporium,Scytalidium, Penicillium, Aspergillus, Pseudomonas, Humicola, Fusarium,Thielavia, Acremonium, Chrysosporium and Trichoderma, especially thoseproduced by a strain selected from the species Aspergillus (see, e.g.,EP Pub. No. 0 458 162), Humicola insolens (reclassified as Scytalidiumthermophilum, see, e.g., U.S. Pat. No. 4,435,307), Coprinus cinereus,Fusarium oxysporum, Myceliophthora thermophila, Meripilus giganteus,Thielavia terrestris, Acremonium sp. (including, but not limited to, A.persicinum, A. acremonium, A. brachypenium, A. dichromosporum, A.obclavatum, A. pinkertoniae, A. roseogriseum, A. incoloratum, and A.furatum). Preferred strains include Humicola insolens DSM 1800, Fusariumoxysporum DSM 2672, Myceliophthora thermophila CBS 117.65,Cephalosporium sp. RYM-202, Acremonium sp. CBS 478.94, Acremonium sp.CBS 265.95, Acremonium persicinum CBS 169.65, Acremonium acremonium AHU9519, Cephalosporium sp. CBS 535.71, Acremonium brachypenium CBS 866.73,Acremonium dichromosporum CBS 683.73, Acremonium obclavatum CBS 311.74,Acremonium pinkertoniae CBS 157.70, Acremonium roseogriseum CBS 134.56,Acremonium incoloratum CBS 146.62, and Acremonium furatum CBS 299.70H.Biomass-degrading enzymes may also be obtained from Chrysosporium,preferably a strain of Chrysosporium lucknowense. Additional strainsthat can be used include, but are not limited to, Trichoderma(particularly T. viride, T. reesei, and T. koningii), alkalophilicBacillus (see, for example, U.S. Pat. No. 3,844,890 and EP Pub. No. 0458 162), and Streptomyces (see, e.g., EP Pub. No. 0 458 162).

In embodiments, the microorganism is induced to produce thebiomass-degrading enzymes described herein under conditions suitable forincreasing production of biomass-degrading enzymes compared to anuninduced microorganism. For example, an induction biomass samplecomprising biomass as described herein is incubated with themicroorganism to increase production of the biomass-degrading enzymes.Further description of the induction process can be found in US2014/0011258, the contents of which are hereby incorporated by referencein its entirety.

The biomass-degrading enzymes produced and/or secreted by theaforementioned microorganisms can be isolated and added to the enzymemixture of the present invention. Alternatively, in one embodiment, theaforementioned microorganisms or host cells expressing thebiomass-degrading enzymes described herein and above are not lysedbefore addition to the saccharification reaction.

EXAMPLES

The glucose and xylose content of corn cob were determined. The ratio ofxylose/glucose of a dried, ground sample of natural, untreated corn cobwas measured and determined to be 0.833. The corn cob was then subjectedto ionizing radiation and the ratio of xylose/glucose was measured anddetermined to be 0.833. Thus, the xylose and glucose ratio wasunchanged. The irradiated corn cob sample was then subjected toenzymatic saccharification; the ratio of xylose/glucose was measured anddetermined to be 0.864. The represents a change in the xylose/glucoseratio of 3.5%, or less than 4%. Glucose and xylose content wasdetermined using UPLC (ultra pressure liquid chromatography) followingthe guidelines set out in NREL Determination of Structural Carbohydratesand Lignin in Biomass, Laboratory Analytical Procedure; Issue date April2008, Rev. August 2012 (ver Aug. 3, 2012), available electronically athttp://www.nrel.gov/biomass/analytical_procedures.html

Without further description, it is believed that one of ordinary skillin the art can, using the preceding description and the followingillustrative examples, make and utilize the compounds of the presentinvention and practice the claimed methods. The following workingexamples specifically point out various aspects of the presentinvention, and are not to be construed as limiting in any way theremainder of the disclosure.

Equivalents

The disclosures of each and every patent, patent application, andpublication cited herein are hereby incorporated herein by reference intheir entirety. While this invention has been disclosed with referenceto specific aspects, it is apparent that other aspects and variations ofthis invention may be devised by others skilled in the art withoutdeparting from the true spirit and scope of the invention. The appendedclaims are intended to be construed to include all such aspects andequivalent variations.

1. A sugar-containing product comprising sugar composition comprisingxylose and glucose, wherein the xylose/glucose ratio is substantiallysimilar to the xylose/glucose ratio of a selected cellulosic orlignocellulosic biomass.
 2. The sugar-containing product of claim 1,wherein the sugar composition is derived from an enzymaticallysaccharified cellulosic or lignocellulosic biomass.
 3. Thesugar-containing product of claim 1, wherein the sugar composition is ablend of xylose and glucose.
 4. The sugar-containing product of claim 1,further comprising an additional sugar.
 5. The sugar-containing productof claim 4, wherein the additional sugar is selected from the groupconsisting of mannose, galactose, rhamnose, and arabinose.
 6. Thesugar-containing product of claim 5, wherein the additional sugarpresent in an amount to provide a xylose/glucose/additional sugar ratiothat is substantially similar to the xylose/glucose/additional sugarratio of the selected cellulosic or lignocellulosic biomass.
 7. Thesugar-containing product of claim 1, wherein the ratio of xylose/glucoseis between about 35/50 and about 250/50.
 8. The sugar-containing productof claim 1, wherein the ratio of xylose/glucose is between about 40/50and about 100/50.
 9. The sugar-containing product of claim 1, whereinthe ratio of xylose/glucose is between about 45/50 and about 95/50. 10.The sugar-containing product of claim 1, wherein the xylose comprisesfood grade xylose.
 11. The sugar-containing product of claim 1, whereinthe product is substantially free of fermentation products.
 12. Thesugar-containing product of claim 1, wherein the product issubstantially free of sugar degradation products.
 13. Thesugar-containing product of claim 12, wherein the sugar-degradationproducts include furan aldehydes and organic acids.
 14. Thesugar-containing product of claim 1, wherein the product is selectedfrom the group consisting of cosmetic product, oral care product,therapeutic product, nutraceutical product, diagnostic, beverages,animal food product, and human food product.
 15. The sugar-containingproduct of claim 1, the product is an intermediate compositions usefulfor further processing or chemical modification.
 16. Thesugar-containing product of claim 14, wherein the product is a human oranimal food product.
 17. The sugar-containing product of claim 16,wherein the food product has a glycemic index less than
 50. 18. Thesugar-containing product of claim 16, wherein the food product has aglycemic index less than
 30. 19. The sugar-containing product of claim16, wherein the food product has a glycemic index less than
 15. 20. Thesugar-containing product of claim 16, wherein the product is a humanfood product selected from the group consisting of packaged foodproduct, a candy, dessert or snack, a condiment, or a frozen treat. 21.The sugar-containing product of claim 16, wherein the food productcomprises an additive selected from the group consisting of vitamins,minerals, preservatives, antioxidants, amino acids, caffeine,emulsifying agents, CO2, stabilizers, humectants, anticaking agents, andherbal extracts.
 22. The sugar-containing product of claim 14, whereinthe product is a cosmetic product selected from the group consisting oflip stick, lip gloss, face preparations, body preparations and soaps.23. The sugar-containing product of claim 14, wherein the product is anoral care product selected from the group consisting of dental floss,toothpaste, shampoo and mouth rinse.
 24. The sugar-containing product ofclaim 14, wherein the product is a diagnostic product selected from thegroup consisting of imaging preparations.
 25. The sugar-containingproduct of claim 14, wherein the product is a therapeutic productselected from the group consisting of pharmaceutical products.
 26. Thesugar-containing product of claim 25, wherein the pharmaceutical productis selected from the group consisting of flu and cold preparations,dietary supplements, surgical preparations, procedure preparations,fibers, fiber supplements, pain relievers, and nasal spray.
 27. Thesugar-containing product of claim 1, further comprising anothercarbohydrate, sugar or sweetener.
 28. The sugar-containing product ofclaim 27, wherein the other carbohydrate, sugar or sweetener is selectedfrom the group consisting of glyceraldehyde, dihydroxyacetone, erythose,ribose, ribulose, fructose, corn syrup, high fructose corn syrup,sedoheptulose, sucrose, maltose, lactose, cellobiose, stevia, aspartame,sucralose, neotame, acesulfame potassium (Ace-K), saccharin, advantameand cyclamates.
 29. The sugar-containing product of claim 27, whereinless than 10 percent by weight of the product comprises the other sugar.30. The sugar-containing product of claim 27, wherein less than 5percent by weight of the product comprises the other sugar.
 31. Thesugar-containing product of claim 27, wherein less than 1 percent byweight of the product comprises the other sugar.
 32. Thesugar-containing product of claim 27, wherein less than 10 percent ofthe calorie content of the product is from the other sugar.
 33. Thesugar-containing product of claim 27, wherein less than 5 percent of thecalorie content of the product is from the other sugar.
 34. Thesugar-containing product of claim 27, wherein the glycemic index of theproduct is less than
 50. 35. The sugar-containing product of claim 1wherein the cellulosic or lignocellulosic biomass is selected from thegroup consisting of starchy materials, sugar cane, agricultural waste,paper, paper products, paper waste, paper pulp, pigmented papers, loadedpapers, coated papers, filled papers, magazines, printed matter, printerpaper, polycoated paper, card stock, cardboard, paperboard, cotton,wood, particle board, forestry wastes, sawdust, aspen wood, wood chips,grasses, switchgrass, miscanthus, cord grass, reed canary grass, grainresidues, rice hulls, oat hulls, wheat chaff, barley hulls, agriculturalwaste, silage, canola straw, wheat straw, barley straw, oat straw, ricestraw, jute, hemp, flax, bamboo, sisal, abaca, corn cobs, corn stover,soybean stover, corn fiber, alfalfa, hay, coconut hair, sugar processingresidues, bagasse, beet pulp, agave bagasse, algae, seaweed, planktonmanure, sewage, offal, agricultural or industrial waste, arracacha,buckwheat, banana, barley, cassava, kudzu, oca, sago, sorghum, potato,sweet potato, taro, yams, beans, favas, lentils, peas, or mixtures ofany of these.
 36. A method of making a sugar-containing product,comprising: subjecting a cellulosic or lignocellulosic biomass to apretreatment comprising ionizing radiation; enzymatically saccharifyingthe pretreated biomass to obtain a sugar composition comprising xyloseand glucose, wherein the xylose/glucose ratio is substantially similarto the xylose/glucose ratio of the selected cellulosic orlignocellulosic biomass; and adding the sugar composition to a product,the product being selected from the group consisting of cosmeticproduct, oral care product, therapeutic product, nutraceutical product,diagnostic, beverage, animal food product, and human food product. 37.The method of claim 36, wherein the sugar composition is fractionatedprior to addition to the product.
 38. The method of claim 36, whereinthe sugar composition is concentrated prior to addition to the product.39. A method of making a sugar composition, comprising: identifying acellulosic or lignocellulosic biomass having a selected xylose/glucoseratio; and blending xylose and glucose to obtain a sugar compositioncomprising a xylose/glucose ratio substantially similar to thexylose/glucose ratio of the selected cellulosic or lignocellulosicbiomass.
 40. The method of claim 39, further comprising adding the sugarcomposition to a product, the product being selected from the groupconsisting of cosmetic product, oral care product, therapeutic product,nutraceutical product, diagnostic, beverage, animal food product, andhuman food product.